This is a list of soul foods and dishes. Soul food is the ethnic cuisine of African Americans that originated in the Southern United States.^[1] It uses a variety of ingredients and cooking styles, some of which came from Africa, that were brought over by Enslaved Africans while some others originated in Europe. Some are indigenous to the Americas as well, borrowed from Native American cuisine.^[1][2]

Some meat soul foods and dishes include:

More information Name, Image ...

Name	Image	Description
Buffalo ribs		A dish consisting of the breaded and deep fried ribs of the buffalo fish. Pictured is a live buffalo fish.
Fatback		Fatty, cured, salted pork, especially the first layers of the back of the pig primarily used in slow-cooking as a seasoning. Pictured is breaded and fried fatback.
Fried chicken		A dish consisting of chicken pieces usually from broiler chickens that have been floured or battered and then pan-fried, deep fried, or pressure fried. The seasoned breading adds a crisp coating or crust to the exterior. Chicken and waffles, in particular, is a soul food dish associated with special occasions.[3]
Fried fish[1]		Any of several varieties of fish, including catfish, whiting,[4] porgies, bluegill, sometimes battered in seasoned cornmeal. Adapted from method of frying chicken.
Ham hocks [5][6]		Typically smoked or boiled, ham hocks generally consist of much skin, tendons and ligaments, and require long cooking through stewing, smoking or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces.
Hog jowl		Cured and smoked cheeks of pork. It is not actually a form of bacon, but is associated with the cut due to the streaky nature of the meat and the similar flavor. Hog jowl is a staple of soul food,[7] but is also used outside the United States, for example in the Italian dish guanciale.[8][9]
Hog maw		The stomach lining of a pig; it is very muscular and contains no fat. As a soul food dish, hog maw has often been coupled with chitterlings, which are pig intestines. In the book Plantation Row Slave Cabin Cooking: The Roots of Soul Food hog maw is used in the Hog Maw Salad recipe.[10]
Chitlins		Cleaned and prepared intestines of pigs, slow cooked and also often eaten with a vinegar-based sauce or sometimes parboiled, then battered and fried. It is adapted from early European cuisine, or hog maws[1] (the muscular lining of the pig's stomach, sliced and often cooked with chitterlings).[1]
Oxtail[1]		The tail of cattle, oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew[11] or braised.
Pickled pigs' feet[5]		Slow cooked, sometimes pickled or often eaten with a vinegar based sauce.
Pigs' feet		The feet of pigs: the cuts are used in various dishes around the world, and their usage has increased in popularity since the late-2000s financial crisis.[12]
Pork		As a meat dish, such as ham and bacon, and for the flavoring of vegetables and legumes, gravies and sauces.
Pork ribs		The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. The method of barbecuing is of Native American influence.
Poultry		Giblets, such as chicken liver and gizzards.[5][6] Pictured is a chicken gizzard dish.
Shit on a Shingle		Chipped beef with a bechamel sauce, served on toast. Additional toppings, gravy, or beef stock may also be added.
Turkey		Neck bones

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Beans, greens and other vegetables are often cooked with ham or pork parts to add flavor.

These are more specific regional Soul food dishes.This includes dishes like Jambalaya, Gumbo, red rice and beans and other foods of the creole subgroup of the Black American ethnic group. It also includes the dishes of the Gullah Geeche sub group of the Black American peoples. See: Louisiana Creole cuisine and Gullah Geeche Cuisine

• List of American foods
• List of foods of the Southern United States
• Louisiana Creole cuisine
• List of American desserts